Sunday, May 16, 2010

Weekly Veggie Recipes Starring: Arugula

I could start this off with a bulk of excuses for the reason behind such a late Sunday post...but I won't, mainly because I loath excuses. I will say however that my busted computer is still (thankfully) working well enough for me to be here right now. Also - my love for Arugula is stronger than ever after this last week of food adventures. Three cheers for spicy greens!!! And even more cheers for another successful Weekly Veggie! Without further ado --- here's what happened in my kitchen last week:

Arugula Shiitake Salad with Strawberries & Lemon Vinaigrette

The contents of this salad consisted of the following:

Arugula

Sprouts

Celery (cut on the bias)

Strawberry

and Shiitake

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Lemon Vinaigrette

4 Tbsp Lemon Juice

1/4 c Apple Cider Vinegar

1/2 c Extra Virgin Olive Oil

3 to 4 Tbsp Water

1 Tbsp Nutritional yeast

*2 Medjool Dates (soaked in warm water for 10 minutes)

2 tsp Onion Powder

1/2 tsp Garlic Granules

1 tsp Dillweed (dried)

1 tsp Parsley (dried)

Puree the above ingredients very well. Store in an air tight container in your fridge.

Use as a Marinade for Mushrooms, or any other type of Veggie. Nommers!

*I've recently began using Coconut Nectar as an optional sweetener. It's flavor is very similar to honey, with a bit of tangy-ness. If you can find Coconut Nectar in your area then I totally urge you to try it!

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Double Arugula Caprese-style Pizza (or open faced sangwich)

with Rutabaga(non-dehydrated)Cheeze

First you want to start by making the Fociccia-style Pizza dough from this post. If you don't have a dehydrator then by all means skip the Pizza dough and either enjoy this as a Salad, or pile it all up on a heap of sprouts.

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Step 1.

Arugula Pesto

1 c packed Arugula

Juice of 1 Lemon

1 clove of Garlic

1 tsp dried Basil //or// a few leaves of fresh Basil

1 /2 c Pecans //or// Walnuts

Pepper to taste

1 /4 c Extra Virgin Olive Oil

Dash of Apple Cider Vinegar //or// Balsamic Vinegar

---Puree well---

Step 2.

Rutabaga(non-dehydrated)Cheeze

This cheeze is mild with a little bite, complements of the Rutabaga.

It's really a wonderful flavor when paired with the spicy Arugula.

1/2 c Rutabaga, peeled and shredded (be sure to squeeze the Rutabaga after shredding it, this removes some of the water)

1 c Macadamia nuts

1 Tbsp Lemon Juice

1 Tbsp Apple Cider Vinegar

1 tsp Mustard powder

1/2 Garlic Granules

Sea Salt to taste

-

In food processor puree the above ingredients well, stopping to scrap down the sides of food processor 3 or four times until the mixture balls up and begins to move around the inside of the food processor. Store in air tight container in your fridge.

Combine the fresh Arugula into the Risotto mixture. For an extra kick serve with fresh tart Orange.

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Anti-Pasta Salad with fresh Arugula

This Salad is a current favorite of mine. So robust with tangy flavor, packed with an enormous amount of nutrients, and very party friendly. I recently brought this salad with me to a Graduation party and excitedly watched as it was devoured. I'll often make this salad in big batches and eat it for lunch over a bed of fresh greens throughout an entire week.

Crimini or Shiitake - sliced (be sure to add these as you eat the salad otherwise the texture can become unappetizing)

Olives (optional)

Capers (optional)

---Mix well and move on to making the dressing---

Step 2:

Anti-Pasta Vinaigrette

Start by soaking 4 Medjool dated in warm water

1/2 c Extra Virgin Olive Oil

1/4 c Apple Cider Vinegar

1/4 c Balsamic Vinegar //or// an additional 1/4 c Apple Cider Vinegar

1 Tbsp Dijon //or// 1 tsp dry Mustard powder

1 heaping tsp Italian seasoning

1/2 tsp Garlic Granules

1 Tbsp Onion powder

1 Tbsp Nutritional Yeast (optional)

2 pinches Black Pepper

4 Medjool Dates (that have been soaking in warm water) drained and pitted

1/2 c Water

Puree!! Puree!! Puree!!

You want a creamy, slightly thick dressing.

Add as much of this dressing to your Anti-Pasta Salad, and let in marinate for at least 1 hour. I like to let mine sit overnight. Serve over a bed of fresh Arugula (or any other green you'd like). This makes the perfect Summer picnic/BBQ/party dish. I really hope you agree!

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Arugula Gyros with Easy-Falafal and Spicy Orange Vinaigrette

Okay, so maybe this isn't exactly like a Gyro, but in my unofficial book of food this passes with flying colors as a substitute to the very popular sandwich/wrap.

Step 1:

Easy Falafel Two Ways!

You can make this Falafel two ways, with or without dehydrating. Here I'll post both options so you can choose which ones you'd like to try. Please keep in mind that there will be a difference in texture between the two, but the flavors are both equally satisfying! I promise!